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Smoked Chicken Soup
What you need
- Carcasses from Smoked Chicken
- 6-8 cups water
- 1 medium onion, peeled and cut in half
- 3 cloves garlic, minced
- 1 bay leaf
- 2 stalks celery, diced
- 1 pinch spanish saffron
- 1 1/2 tsp kosher salt
- 10 or so black pepper corns or 1/2 tsp ground black pepper
- Peeled and chopped leftover broccoli stems
- 1 large turnip or potato, diced
- 1/4 cup chopped red bell pepper (optional)
- 1 small bunch tuscan kale or other dark leafy greens
- Any leftover vegetables you think would be
good
- Fresh basil stems and leaves
- Broccoli florets (optional)
How to make it
- Place chicken carcasses in a large stock pot with water and
smoke pan drippings over medium heat
- Add onion, garlic, bay leaf, celery, saffron, basil stems, salt and pepper
corns or ground pepper
- Bring to a slow boil, reduce heat and simmer for 1-2 hours
- Pour all through a strainer and set solids aside to cool
- Return broth to the stock pot and proceed or refrigerate
overnight to skim any fat
- When the solids have cooled enough to handle, remove any
residual meat from the bones and add to the broth.
- Heat the broth over medium heat and add the chicken meat,
broccoli stems, potato and bell pepper if using.
- Simmer until vegetables are tender
- Add kale and leftover vegetables
- Cook a few minutes until kale is tender
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